Chicken Jalfrezi

Less than 30 min preparation time
30 min to 1 hour cooking time

Serve 6-8

Ingredients

        75g/2½oz vegetable oil

        1 onion, peeled, finely chopped

        2 cloves garlic, peeled, sliced

        1 tsp chilli powder

        3 tsp ground turmeric

        pinch salt

        750g/1lb 10oz chicken breast, cut into large chunks

        500g/1lb 2oz chopped tomatoes

        2 tsp ground ginger

        3 tsp ground cumin

        3 tsp ground coriander

        2 tbsp melted butter

        1 lemon, juice only

 To Serve

   Basmati rice, cooked according to packet instructions

   6-8 ready-made naan breads

   2 limes, cut into wedges

   2 handfuls chopped fresh coriander leaves

   1-2 red chillies, sliced

Preparation Method

1. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.
   
2. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through.
   
3. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
   
4. Stir in the butter and add the lemon juice, to taste.
   
5. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.
   

Prawn Dopiaza

Less than 30 min preparation time
30 min to 1 hour cooking time

Ingredients

For the curry sauce

        1 tsp cumin seeds

        1 tsp coriander seeds

        1 tsp fennel seeds

        1 tsp fenugreek seeds

        1 tbsp vegetable oil

        5 onions, peeled, sliced

        1 garlic clove

        1 red birds'-eye chilli

        440g/1lb canned chopped tomatoes

        2.5cm/1in piece fresh ginger

        1 tsp ground turmeric

        300ml/10fl oz vegetable stock

        100g/3½oz clear honey

        75g/2¾oz unsalted butter

        300g/10½oz king prawns, heads and shells removed, de-veined

        100g/3oz fresh peas, removed from their pods

To Serve

1. 330g/12oz pilau rice, cooked according to packet instructions
2. 6 tbsp chopped fresh coriander leaves

Preparation Method

1. For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant.
2. Transfer the fried spices to a mortar and pestle and grind to a powder.
3. Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown.
4. Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened.
5. Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices.
6. Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly.
7. Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth.
8. Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce.
9. Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce.
10. To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander.

Chocoberry Smoothie

 Less than 30 min Preparation Time
No cooking required cooking time
Serves 1

Ingredients

    8 ice cubes

    1 banana, roughly chopped

    1 tbsp chocolate hazelnut spread (e.g. Nutella)

    200ml/7¼fl oz cranberry juice

Preparation Method

    Blend all the ingredients in a blender until smooth, and serve immediately.

Banana Smoothie

Less than 30 min Preparation Time
No cooking required cooking time
Serves 1

Ingredients

    1 banana, peeled and sliced

    ½ pint milk

    handful of ice

    1-2 tbsp honey

Preparation Method

    1-Place the banana, milk, ice and honey in a blender and then blend until smooth.

    2-Transfer to a serving glass and serve at once.

Blueberry Smoothie

Less than 30 min Preparation Time
No cooking required cooking time
Serves 1

Ingredients

    175ml/6fl oz apple juice

    120ml/4fl oz natural yoghurt's

    1 banana, peeled and roughly chopped

    170g/6oz blueberries (defrosted if frozen)

Mango Smoothie

Preparation Time-Less Than 30 min
No Cooking Required Cooking Time
Serves 2

Ingredients

    2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)

    250-300ml/9-10½ fl oz cold milk

    1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes

    ice cubes, to serve